Tuesday, August 26, 2014

Crock Pot Potato Soup

Before I retired, this one one of my family's favorites! Little fuss for the working parent and comes out great every time!


1 30-ounce bag frozen hash-brown potatoes
2 14-oz cans chicken broth
1 10.75-ounce can cream of chicken soup
1/2 cup chopped onion
1/3 tsp ground black pepper
1 8-ounce package cream cheese (softened)
Garnish: minced green onion and shredded cheese


1.  In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2.  Cover, and cook on low for 5 hours.

3.  Stir in cream cheese and cook 30 minutes, stirring occasionally, until combined.

4.  Garnish with green onion and shredded cheese.

1 comment: